CN106035666A - Flavored fermented milk and preparation method thereof - Google Patents

Flavored fermented milk and preparation method thereof Download PDF

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Publication number
CN106035666A
CN106035666A CN201610540470.6A CN201610540470A CN106035666A CN 106035666 A CN106035666 A CN 106035666A CN 201610540470 A CN201610540470 A CN 201610540470A CN 106035666 A CN106035666 A CN 106035666A
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milk
fermented milk
preparation
flavored fermented
flavored
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姜波
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Henan Huahuaniu Biotechnology Co Ltd
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Henan Huahuaniu Biotechnology Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/133—Fruit or vegetables

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  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

The invention relates to the technical field of dairy products, and particularly discloses flavored fermented milk and a preparation method thereof. The flavored fermented milk is prepared from, by weight, 80%-90% of liquid milk, 0.002%-0.008% of fermentative strains, 8%-12% of white granulated sugar, 0.5%-1% of concentrated milk protein powder, 0.5%-0.8% of physical modified starch, 0.2% of fructo-oligosaccharide, 0.5%-1.5% of elder flower extract, 0.05%-0.1% of lemon juice and the balance purified water. All the raw materials cooperatively act to achieve the high apparent viscosity, water retention rate and jelly cracking strength, and the prepared fermented milk product is compact in microstructure and fine and smooth in mouthfeel, contains protein, calcium, vitamins and probiotics, is complete and reasonable in nutrition and has the good healthcare effect; meanwhile, the elder flower extract, the lemon juice and the flavor of the milk are completely combined, therefore, the fermented milk is refreshing and pleasant in mouthfeel, and the pursuit of consumers on the innovative flavor is met. The preparation method is easy and convenient to operate and easy to control.

Description

A kind of flavored fermented milk and preparation method thereof
Technical field
The present invention relates to milk product technical field, be specifically related to a kind of flavored fermented milk and preparation method thereof.
Background technology
Flavored fermented milk refers to, so that more than 80% raw cattle (sheep) is newborn or milk powder is as raw material, add other raw materials, through sterilization, sends out After ferment pH value reduce, fermentation before or after add or without food additive (such as sugar, colloid, essence etc.), nutrition enhancer, The acid curd shape product of the goods such as fruit and vegerable, corn.In every 100g or 100ml finished product, protein content is not less than 2.3g, this Fermentation milk requires store at 2～4 DEG C and sell, and the shelf-life is 21 days.
Flavored fermented milk is one of two big main Types of fermentation milk, its raw material typically in addition to milk (more than 80%), It is additionally added the raw materials such as fruit and vegerable, corn, food additive (such as sugar, glue, essence etc.), nutrition enhancer, so that it is except containing Have outside rich in protein, saccharide, mineral and various vitamin, also rich in compositions such as substantial amounts of cellulose and vitamin Cs, make Nutrition is more perfect, reasonable, therefore it possesses the nutritive value that fermentation milk is total.Flavored fermented milk due also to the effect of lactic acid bacteria, The lactose making Ruzhong the most easily digested becomes lactic acid, plays harmful microbe growth and breeding, increasing in suppression intestinal Enter the effect that human consumption absorbs.Edible effect of flavored fermented milk is the most relevant with its lactic acid bacteria and sweat thereof, tool Body has following several edible effect: regulate gastrointestinal tract profitable strain, improves body immune system, suppresses tumor, improves lactose not The dysbolismus of resistance to disease, reduces cholesterol levels, suppresses vivotoxin, delays body aging.In the country such as Japanese, European, greatly Grain pulp flavor fermentation milk is the most in fashion, enjoys liking of local consumer.
Along with people are to flavored fermented milk innovation taste flavor and the continuous pursuit of nutritive value, also occur in that some are at wind Taste fermentation milk adds Chinese herbal medicine extract composition, to improve the nutritive value of flavored fermented milk, such as Chinese patent CN105211286A discloses a kind of active lactic acid bacteria drink, adds and uses Fols sambuci williamsii extract, the nutriture value of abundant product Value, gives product and has good health-care effect, but although the lactobacillus beverage of the disclosure is with high acyl group pectin and solubility Soybean polysaccharide is the stability that stabilizer improves product, and the interpolation of this stabilizer uses, and adds non-breast in milk product and becomes The content divided, affects mouthfeel and the quality of fermented dairy product so that the product of preparation can not keep curdy, water retention well The requirement of fermentation milk can not be met, the phenomenon that water and milk is layered easily occurs.
Summary of the invention
In order to overcome the defect of prior art, it is an object of the invention to provide a kind of flavored fermented milk, clean taste is joyful, Fine and smooth smooth, stability is excellent, it is possible to keep the curdy of fermentation milk for a long time, has the water retention of excellence, has height Nutritive value and health-care effect.
Meanwhile, the present invention also resides in the preparation method providing a kind of flavored fermented milk.
In order to realize object above, the technical solution adopted in the present invention is:
A kind of flavored fermented milk, is prepared from by the raw material of following weight percentage: liquid milk 80 ~ 90%, fermented bacterium 0.002 ~ 0.008%, white sugar 8 ~ 12%, Evamilk egg albumen powder 0.5 ~ 1%, physically denatured starch 0.5-0.8%, oligofructose 0.2%, Fols sambuci williamsii extract 0.5 ~ 1.5%, Fructus Citri Limoniae juice 0.05 ~ 0.1%, surplus is water.
Preferably, above-mentioned flavored fermented milk, the raw material of following weight percentage it is prepared from: liquid milk 88%, fermentation Strain 0.005%, white sugar 9%, Evamilk egg albumen powder 0.8%, physically denatured starch 0.7%, oligofructose 0.2%, Fols sambuci williamsii Extract 1%, Fructus Citri Limoniae juice 0.1%, surplus are water.
The selection of fermented bacterium is one of important determiner affecting yoghurt product quality good or not, and it acts on major embodiment At the generation lactic acid that reduces lactose, produce volatile material, such as diacetyl, acetaldehyde etc., so that yogurt has typical local flavor, Preferably, described fermented bacterium is Lactobacillus bulgaricus with streptococcus thermophilus according to the mixture of weight ratio 1:1.
The preparation method of above-mentioned flavored fermented milk, including following operating procedure:
1) carry out after taking liquid milk, white sugar, Evamilk egg albumen powder, physically denatured starch, the filtration of oligofructose mixed dissolution Pre-thermally homogenising, sterilization, prepare compound；
2) after the compound cooling prepared by step 1), inoculation fermentation strain, stir, ferment to pH≤4.55, cooling, Add Fols sambuci williamsii extract, Fructus Citri Limoniae juice, water, mix homogeneously afterwards, obtain described flavored fermented milk.
The purpose of homogenizing mainly makes raw material be sufficiently mixed uniformly, prevents fat floating, improves the stability of yogurt and thick Degree, makes the Oil globule in Ruzhong crush, diminish, is combined with casein film, improves the density of Oil globule, reduces Oil globule and assembles to become Gesture so that it is be uniformly suspended within liquid, it is ensured that fat is uniformly distributed, thus obtain exquisite quality, the product of good mouthfeel, because of This, it is further preferred that the preheating temperature of pre-thermally homogenising described in step 1) is 50 ~ 60 DEG C, homogenization pressure is 18 ~ 20mPa.
Sterilization be Yoghourt processing in main technique, through sterilization raw milk micro organism quantity need to drop to national standard with In, it is preferred that described in step 1), the temperature of sterilization is 95 DEG C, and sterilizing time is 300s, is possible not only under this condition kill Most of harmful microorganisms in raw milk, the most also play positive role to raising Quality of Yoghourt.
Step 2) described in compound cooling after temperature be 42 ~ 44 DEG C.This temperature is the optimum fermentation of fermented bacterium Temperature, generally stirs 5 ~ 10 minutes after inoculation fermentation strain, ferments, and typically through 3 ~ 5 hours, it is left that pH can drop to 4.6 The right side, forms curdled milk.
Step 2) described in cooling for being cooled to 15 ~ 22 DEG C.Above-mentioned cooling is for drop rapidly when reaching fermentation termination Temperature, to 15 ~ 22 DEG C, so can temporarily stop the further increase of acidity, further ensure that prepared fermentation milk has preferably Viscosity.
Step 2) in also include the flavored fermented milk of preparation is carried out fill after put into and freezer is cooled to 2 ~ 8 DEG C stores Deposit.
Owing to raw milk directly affects the quality of fermentation milk, the increase of the total solid in Ruzhong, especially protein is to yogurt Organoleptic properties have a significant impact, typically produce the raw milk used by yogurt and have to comply with following condition, acidity≤18oT, fat >=3.1%, milk solids >=11.5%, miscellaneous bacteria sum≤500,000/ml, raw milk should be containing lactobacter growth suppression such as antibiotic The factor, it is therefore desirable to first raw milk performance is detected, it may be judged whether meet the requirement to raw milk when producing fermentation milk, Needing first to carry out purifying to it to adjust and standardization if do not met, carrying out pre-thermally homogenising operation the most again.
Each raw material abbreviated functional description:
Fols sambuci williamsii extract be by fresh or freezing flower through extracting, filters, remove impurity, sterilizing obtains, can City is available from (present invention is purchased from the fruit company Iprona, Fols sambuci williamsii extract, product type 70120001)；Ramulus Sambuci Williamsii is the plant that can be used as medicine of a preciousness, containing including anthocyanidin in the juice of the flower of Ramulus Sambuci Williamsii At interior multiple composite parts, its main component has Nulomoline, fruit acid, tannic acid, vitamin C and bioflavonoids, anthocyanidin Natural essence oil with trace.
Fructus Citri Limoniae juice, from Fresh Lemon, removes water by technology for freeze concentration and keeps this kind of typical color of fruit, fragrant Gas and taste；Fructus Citri Limoniae juice contains the nutritional labelings such as saccharide, vitamin C, vitamin B1, vitamin B2, nicotinic acid, calcium, phosphorus, ferrum, tool Have cough-relieving, reduce phlegm, effects such as spleen invigorating of promoting the production of body fluid, can enhancing immunity, slow down aging.
Evamilk albumen is the crude milk albumen of a kind of high nutrition, has a whipping cream color and luster, light milk fragrance, Pure and fresh cream taste, containing abundant calcareous, and the dissolubility of excellence, emulsion stability and thermally-stabilised, it is natural cattle Milk proem stabilizer, can improve the binding ability of product, prevent syneresis, can reduce and get rid of non-milk component the most completely Use, by the standardization of raw material is improved products'texture, make product finer and smoother.
Physically denatured starch is a kind of starch crossed through modification.This kind of starch has some special physicochemical properties, adds Food can be made after being added in food formula to have better performance when processing or being edible, improve the matter structure of flavored fermented milk.
Flavored fermented milk of the present invention, with liquid milk, fermented bacterium, white sugar, Evamilk egg albumen powder, modified starch, low Polyfructose., Fols sambuci williamsii extract, Fructus Citri Limoniae juice are that raw material is prepared from.Wherein, Evamilk egg albumen powder is added multiple with liquid milk Join use, and by limiting both usage ratio so that fermentation milk has suitable protein content, and at suitable consumption In the range of utilize the distinctive heat stability of Evamilk albumen and emulsion stability, with modified starch synergism so that preparation Fermented dairy product there is high apparent viscosity, water retention and jelly cracking strength, and make the fermented dairy product microcosmic of preparation Compact structure, delicate mouthfeel is smooth；Add and use Fols sambuci williamsii extract and the nutritional labeling of Fructus Citri Limoniae juice afterfermentation breast so that Nutrition is more perfect, reasonable, improves the health-care effect of fermentation milk, the simultaneously local flavor of Fols sambuci williamsii extract, Fructus Citri Limoniae juice and milk Being completely combined, the fermented dairy product clean taste making preparation is joyful, has abundant taste flavor, meets consumer to innovation wind The pursuit of taste.The most each raw material synergism so that containing protein, calcium, vitamin and benefit in fermented dairy product of the present invention Raw bacterium, the lactic acid produced in fermentation catabolic process can promote the absorption to calcium, additionally can increase B race dimension during fermentation The content of raw element, especially folic acid and vitamin B12.
The preparation method of flavored fermented milk of the present invention, easy and simple to handle, it is easy to control, be suitable to industrial application.
Detailed description of the invention
Below by specific embodiment, technical scheme is described in detail.
Embodiment 1
The present embodiment flavored fermented milk, is prepared from by the raw material of following weight percentage: liquid milk 88%, fermented bacterium 0.005%, white sugar 9%, Evamilk egg albumen powder 0.8%, physically denatured starch 0.7%, oligofructose 0.2%, Fols sambuci williamsii are extracted Thing 1%, Fructus Citri Limoniae juice 0.1%, surplus are pure water.
Wherein fermented bacterium is Lactobacillus bulgaricus with streptococcus thermophilus according to the mixture of weight ratio 1:1.This enforcement The preparation method of example flavored fermented milk, concrete operation step is:
1) raw milk measured, purify and standardization, make raw milk acidity≤18oT, fat >=3.1%, milk solids >=11.5%, miscellaneous bacteria sum≤500,000/ml；
2) raw milk step 1) prepared mixes molten with white sugar, Evamilk egg albumen powder, physically denatured starch, oligofructose Solve and filter, be preheated to 55 DEG C, under 18mPa pressure, carry out homogenizing, then under the conditions of 95 DEG C, carry out the 300s that sterilizes, prepare mixed Close material；
3) by step 2) after the compound prepared is cooled to 43 DEG C, inoculation fermentation strain, after stirring 7 minutes, ferments, when reaching During to fermentation termination pH≤4.55, it is cooled to rapidly 20 DEG C, obtains curdled milk；
4) adding Fols sambuci williamsii extract, Fructus Citri Limoniae juice and pure water, mix homogeneously in curdled milk prepared by step 3), fill is put into Freezer is cooled to 2 ~ 8 DEG C of storages, obtains described flavored fermented milk.
Embodiment 2
The present embodiment flavored fermented milk, is prepared from by the raw material of following weight percentage: liquid milk 80%, fermented bacterium 0.002%, white sugar 12%, Evamilk egg albumen powder 1%, physically denatured starch 0.8%, oligofructose 0.2%, Fols sambuci williamsii are extracted Thing 1.5%, Fructus Citri Limoniae juice 0.05%, surplus are pure water.
Wherein fermented bacterium is Lactobacillus bulgaricus with streptococcus thermophilus according to the mixture of weight ratio 1:1.
The preparation method of the present embodiment flavored fermented milk, concrete operation step is:
1) raw milk measured, purify and standardization, make raw milk acidity≤18oT, fat >=3.1%, milk solids >=11.5%, miscellaneous bacteria sum≤500,000/ml；
2) raw milk step 1) prepared mixes molten with white sugar, Evamilk egg albumen powder, physically denatured starch, oligofructose Solve and filter, be preheated to 55 DEG C, under 18mPa pressure, carry out homogenizing, then under the conditions of 95 DEG C, carry out the 300s that sterilizes, prepare mixed Close material；
3) by step 2) after the compound prepared is cooled to 42 DEG C, inoculation fermentation strain, after stirring 5 minutes, ferments, when reaching During to fermentation termination pH≤4.55, it is cooled to rapidly 15 DEG C, obtains curdled milk；
4) adding Fols sambuci williamsii extract, Fructus Citri Limoniae juice and pure water, mix homogeneously in curdled milk prepared by step 3), fill is put into Freezer is cooled to 2 ~ 8 DEG C of storages, obtains described flavored fermented milk.
Embodiment 3
The present embodiment flavored fermented milk, is prepared from by the raw material of following weight percentage: liquid milk 90%, fermented bacterium 0.008%, white sugar 8%, Evamilk egg albumen powder 0.5%, physically denatured starch 0.5%, oligofructose 0.2%, Fols sambuci williamsii are extracted Thing 0.5%, Fructus Citri Limoniae juice 0.07%, surplus are pure water.
Wherein fermented bacterium is Lactobacillus bulgaricus with streptococcus thermophilus according to the mixture of weight ratio 1:1.This enforcement The preparation method of example flavored fermented milk, concrete operation step is:
1) raw milk measured, purify and standardization, make raw milk acidity≤18oT, fat >=3.1%, milk solids >=11.5%, miscellaneous bacteria sum≤500,000/ml；
2) raw milk step 1) prepared mixes molten with white sugar, Evamilk egg albumen powder, physically denatured starch, oligofructose Solve and filter, be preheated to 55 DEG C, under 18mPa pressure, carry out homogenizing, then under the conditions of 95 DEG C, carry out the 300s that sterilizes, prepare mixed Close material；
3) by step 2) after the compound prepared is cooled to 44 DEG C, inoculation fermentation strain, after stirring 10 minutes, ferment, when When reaching fermentation termination pH≤4.55, it is cooled to rapidly 22 DEG C, obtains curdled milk；
4) adding Fols sambuci williamsii extract, Fructus Citri Limoniae juice and pure water, mix homogeneously in curdled milk prepared by step 3), fill is put into Freezer is cooled to 2 ~ 8 DEG C of storages, obtains described flavored fermented milk.
Embodiment 4
The present embodiment flavored fermented milk, is prepared from by the raw material of following weight percentage: liquid milk 85%, fermented bacterium 0.005%, white sugar 10%, Evamilk egg albumen powder 0.7%, physically denatured starch 0.7%, oligofructose 0.2%, Fols sambuci williamsii carry Take thing 1%, Fructus Citri Limoniae juice 0.08%, surplus are pure water.
Wherein fermented bacterium is Lactobacillus bulgaricus with streptococcus thermophilus according to the mixture of weight ratio 1:1.
The preparation method of the present embodiment flavored fermented milk is with embodiment 3.
Comparative example 1
This comparative example flavored fermented milk, is prepared from by the raw material of following percentage by weight: liquid milk 89%, fermented bacterium 0.005%, white sugar 8%, sucralose 0.01%, high acyl group pectin 0.1%, soluble soybean polysaccharide 0.4%, oligofructose 0.2%, Fols sambuci williamsii extract 1%, Fructus Citri Limoniae juice 0.05%, lactic acid 0.003%, citric acid 0.08%, surplus is water.
The preparation method of this comparative example flavored fermented milk, including being first according to step 1) ~ 3 described in embodiment 1) described Method fermentation liquid milk obtain curdled milk, then mix being cooled to 20 DEG C after sweeting agent, stabilizer mixed dissolution with curdled milk, it After add Fols sambuci williamsii extract, Fructus Citri Limoniae juice and pure water, after stirring, homogenizing, add acidity regulator, obtain described wind Taste fermentation milk.
Comparative example 2
This comparative example flavored fermented milk, is prepared from by the raw material of following weight percentage: liquid milk 88%, fermented bacterium 0.005%, white sugar 9%, Evamilk egg albumen powder 1.5%, oligofructose 0.2%, Fols sambuci williamsii extract 1%, Fructus Citri Limoniae juice 0.1%, Surplus is pure water.Preparation method is with embodiment 1.
Comparative example 3
This comparative example flavored fermented milk, is prepared from by the raw material of following weight percentage: liquid milk 88%, fermented bacterium 0.005%, white sugar 9%, physically denatured starch 1.5%, oligofructose 0.2%, Fols sambuci williamsii extract 1%, Fructus Citri Limoniae juice 0.1%, remaining Amount is pure water.Preparation method is with embodiment 1.
Test example
Test method: Example 1 and the flavored fermented milk of comparative example 1 ~ 3 preparation respectively, uses fermented dairy product production process Middle titratable acidity detection, viscosity measurements, the common method of milk surum eduction rate detection, measure both respectively and storing 1 ~ 21 day process In, acidity, viscosity and the change of milk surum eduction rate.
Result shows: the flavored fermented milk of embodiment 1 and comparative example 1 ~ 3 preparation acidity during storing 1 ~ 21 day all goes out The phenomenon now risen, but the ascensional range of the flavor fermentation lactic acid degree of embodiment 1 preparation is significantly less than comparative example 1 ~ 3 preparation Flavored fermented milk；
Embodiment 1 preparation flavored fermented milk store during viscosity without substantially stirring, and comparative example 1 ~ 3 preparation local flavor send out Significantly declining occurs in kefir milk viscosity after storing to about the 10th day, and the viscosity of the flavored fermented milk of embodiment 1 preparation Flavored fermented milk apparently higher than comparative example 1 ~ 3 preparation；
The flavored fermented milk of embodiment 1 preparation basic no whey during storing separates out, and the local flavor of comparative example 1 ~ 3 preparation is sent out There is the phenomenon that milk surum separates out storing to about the 10th day in kefir milk, and along with the prolongation of storage time, milk surum eduction rate carries Height, and it is the highest to show as comparative example 1 milk surum eduction rate, and comparative example 3 is taken second place, and comparative example 2 milk surum eduction rate is relatively low.
The flavored fermented milk prepared by the present invention knowable to above-mentioned result of the test is compared comparative example 1 ~ 3 and has been delayed the upper of acidity Rise, there is high viscosity and low milk surum eduction rate, show stability that flavored fermented milk prepared by the present invention had, high Apparent viscosity and water retention, dense micro-structure, delicate mouthfeel is smooth.

Claims (8)

1. a flavored fermented milk, it is characterised in that be prepared from by the raw material of following weight percentage: liquid milk 80 ~ 90%, fermented bacterium 0.002 ~ 0.008%, white sugar 8 ~ 12%, Evamilk egg albumen powder 0.5 ~ 1%, physically denatured starch 0.5- 0.8%, oligofructose 0.2%, Fols sambuci williamsii extract 0.5 ~ 1.5%, Fructus Citri Limoniae juice 0.05 ~ 0.1%, surplus is pure water.
2. flavored fermented milk as claimed in claim 1, it is characterised in that by the raw material preparation of following weight percentage Become: liquid milk 88%, fermented bacterium 0.005%, white sugar 9%, Evamilk egg albumen powder 0.8%, physically denatured starch 0.7%, oligomeric Fructose 0.2%, Fols sambuci williamsii extract 1%, Fructus Citri Limoniae juice 0.1%, surplus are pure water.
3. flavored fermented milk as claimed in claim 1 or 2, it is characterised in that described fermented bacterium is Lactobacillus bulgaricus With streptococcus thermophilus according to the mixture of weight ratio 1:1.
4. the preparation method of a flavored fermented milk as claimed in claim 1 or 2, it is characterised in that include following operation step Rapid:
1) carry out after taking liquid milk, white sugar, Evamilk egg albumen powder, physically denatured starch, the filtration of oligofructose mixed dissolution Pre-thermally homogenising, sterilization, prepare compound；
2) after the compound cooling prepared by step 1), inoculation fermentation strain, stir, ferment to pH≤4.55, cooling, Add Fols sambuci williamsii extract, Fructus Citri Limoniae juice, water, mix homogeneously afterwards, obtain described flavored fermented milk.
5. the preparation method of flavored fermented milk as claimed in claim 4, it is characterised in that pre-thermally homogenising described in step 1) Preheating temperature is 50 ~ 60 DEG C, and homogenization pressure is 18 ~ 20mPa.
6. the preparation method of flavored fermented milk as claimed in claim 4, it is characterised in that the temperature of sterilization described in step 1) Being 95 DEG C, sterilizing time is 300s.
7. the preparation method of flavored fermented milk as claimed in claim 4, it is characterised in that step 2) described in compound cooling After temperature be 42 ~ 44 DEG C.
8. the preparation method of flavored fermented milk as claimed in claim 4, it is characterised in that step 2) described in cooling be cooling To 15 ~ 22 DEG C.
CN201610540470.6A 2016-07-11 2016-07-11 Flavored fermented milk and preparation method thereof Pending CN106035666A (en)

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CN107173440A (en) * 2017-06-20 2017-09-19 河南花花牛生物科技有限公司 Cynomorium songaricum local flavor yogurt and preparation method thereof
CN107183179A (en) * 2017-06-20 2017-09-22 河南花花牛生物科技有限公司 A kind of smear type flavored fermented milk and preparation method thereof
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CN106689367A (en) * 2017-01-06 2017-05-24 宁夏塞尚乳业有限公司 Yogurt produced with byproduct casein solution of butter and production process of yogurt
CN107173440A (en) * 2017-06-20 2017-09-19 河南花花牛生物科技有限公司 Cynomorium songaricum local flavor yogurt and preparation method thereof
CN107183179A (en) * 2017-06-20 2017-09-22 河南花花牛生物科技有限公司 A kind of smear type flavored fermented milk and preparation method thereof
CN107821598A (en) * 2017-12-15 2018-03-23 光明乳业股份有限公司 A kind of no added normal-temperature yoghourt and preparation method thereof

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Application publication date: 20161026